20 Delicious Chicken Breasts Recipes Food Network Favorites

Chicken breasts are the ultimate weeknight hero, transforming into countless delicious dishes that save the day. Whether you’re craving something quick, comforting, or packed with seasonal flavors, our roundup of 20 Food Network favorites has got you covered. Dive in to discover recipes that promise to delight your taste buds and simplify your cooking routine. Let’s make dinner exciting again!

Garlic Butter Chicken Breasts

This morning, as I was sipping my coffee and planning the week’s meals, I realized how often I turn to garlic butter chicken breasts when I need something quick yet satisfying. There’s something about the golden, buttery crust and the way the garlic infuses the chicken that makes it a weeknight hero in my kitchen.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
• For the garlic butter sauce:
  • 3 tbsp unsalted butter
  • 4 garlic cloves, minced
  • 1/4 tsp red pepper flakes
  • 1 tbsp fresh parsley, chopped

Instructions

1. Preheat your skillet over medium-high heat and add 1 tbsp of olive oil. Tip: A well-heated skillet ensures a beautiful sear on the chicken.
2. Season both sides of the chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper.
3. Place the chicken in the skillet and cook for 5-6 minutes on each side, or until the internal temperature reaches 165°F. Tip: Avoid moving the chicken around too much to get that perfect golden crust.
4. Remove the chicken from the skillet and set aside on a plate.
5. In the same skillet, reduce the heat to medium and add 3 tbsp of unsalted butter, 4 minced garlic cloves, and 1/4 tsp red pepper flakes. Cook for 1 minute, stirring constantly to prevent the garlic from burning. Tip: The residual heat from the skillet will continue to cook the garlic, so keep an eye on it.
6. Return the chicken to the skillet, spoon the garlic butter sauce over the breasts, and sprinkle with 1 tbsp of fresh parsley.
7. Serve immediately, ensuring each piece is generously coated with the garlic butter sauce.

Zesty and rich, this garlic butter chicken boasts a juicy interior with a crispy, flavorful exterior. Try serving it over a bed of creamy mashed potatoes or alongside a crisp green salad for a complete meal that’s sure to impress.

Lemon Herb Grilled Chicken Breasts

Perfectly grilled chicken breasts with a zesty lemon and herb marinade have become my go-to for summer dinners. There’s something about the combination of fresh herbs and citrus that makes even the simplest meal feel special. I love how the marinade not only flavors the chicken but also keeps it juicy and tender.

Ingredients

• For the marinade:
  • 1/4 cup olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the chicken:
  • 4 boneless, skinless chicken breasts

Instructions

1. In a medium bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper to create the marinade.
2. Place chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Marinate in the refrigerator for at least 1 hour, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F). Clean the grill grates and lightly oil them to prevent sticking.
4. Remove chicken from the marinade, letting excess drip off. Discard the remaining marinade.
5. Grill the chicken breasts for 6 to 7 minutes on the first side, until you see grill marks and the edges start to turn opaque.
6. Flip the chicken and grill for another 5 to 6 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
7. Transfer the chicken to a plate and let it rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring moist chicken.

You’ll love the bright, herby flavor and the perfect char from the grill. Serve these lemon herb grilled chicken breasts over a fresh salad or alongside grilled vegetables for a complete meal.

Crispy Baked Chicken Breasts

Kitchen adventures have led me to countless recipes, but there’s something undeniably comforting about crispy baked chicken breasts. It’s a dish that reminds me of Sunday dinners at my grandma’s, where the aroma of herbs and golden chicken filled the air. Today, I’m sharing my foolproof method to achieve that perfect crunch without frying, because who doesn’t love a healthier twist on a classic?

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1 tbsp olive oil
• For the crust:
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the egg wash:
  • 2 large eggs
  • 1 tbsp water

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. Pat the chicken breasts dry with paper towels to ensure the crust adheres well.
3. In a shallow dish, whisk together the eggs and water for the egg wash.
4. In another dish, combine the panko, Parmesan, garlic powder, paprika, salt, and pepper for the crust mixture.
5. Brush each chicken breast lightly with olive oil, then dip into the egg wash, letting excess drip off.
6. Coat the chicken evenly with the crust mixture, pressing gently to adhere.
7. Place the coated chicken breasts on the prepared baking sheet, leaving space between each.
8. Bake for 20-25 minutes, or until the internal temperature reaches 165°F and the crust is golden and crispy.
9. Let the chicken rest for 5 minutes before slicing to keep it juicy.

What makes this dish stand out is the irresistible contrast between the juicy chicken and the crispy, flavorful crust. Serve it sliced over a fresh salad or alongside roasted vegetables for a meal that’s as satisfying as it is simple to make.

Creamy Tuscan Chicken Breasts

Venturing into the world of Italian cuisine has always been a thrilling journey for me, especially when it involves recreating the rich, comforting flavors of Tuscany. Today, I’m sharing my take on a dish that’s become a weeknight favorite in my household, blending creamy textures with the rustic charm of Italian herbs.

Ingredients

• For the chicken: 4 boneless, skinless chicken breasts, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper
• For the sauce: 2 tbsp unsalted butter, 3 cloves garlic (minced), 1 cup heavy cream, 1/2 cup chicken broth, 1 tsp garlic powder, 1 tsp Italian seasoning, 1/2 cup sun-dried tomatoes (chopped), 1 cup spinach (fresh), 1/2 cup Parmesan cheese (grated)

Instructions

1. Season the chicken breasts evenly with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken breasts to the skillet and cook for 5-7 minutes on each side, or until golden brown and the internal temperature reaches 165°F. Remove and set aside.
4. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
5. Pour in heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer.
6. Add garlic powder, Italian seasoning, sun-dried tomatoes, and spinach. Cook for 2-3 minutes until the spinach wilts.
7. Stir in Parmesan cheese until the sauce is smooth and creamy.
8. Return the chicken breasts to the skillet, spooning the sauce over them. Simmer together for 2 minutes to meld the flavors.

Perfectly creamy with a hint of tang from the sun-dried tomatoes, this dish pairs wonderfully with a side of al dente pasta or a crisp green salad. The spinach adds a fresh contrast to the rich sauce, making every bite a delightful experience.

Spicy Honey Glazed Chicken Breasts

Last weekend, I found myself staring at a pack of chicken breasts in my fridge, wondering how to turn them into something spectacular. That’s when I remembered this Spicy Honey Glazed Chicken recipe that never fails to impress. It’s the perfect balance of sweet and heat, and the best part? It’s incredibly easy to make.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
• For the glaze:
  • 1/4 cup honey
  • 2 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp crushed red pepper flakes
  • 2 cloves garlic, minced

Instructions

1. Preheat your oven to 375°F (190°C). This ensures even cooking and a perfect glaze.
2. Season the chicken breasts with salt and pepper on both sides. Tip: Letting them sit for 5 minutes after seasoning enhances the flavor.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and sear for 3-4 minutes on each side until golden brown. Tip: Don’t move the chicken around too much to get a good sear.
4. While the chicken cooks, whisk together honey, soy sauce, apple cider vinegar, red pepper flakes, and garlic in a small bowl.
5. Pour the glaze over the chicken in the skillet, making sure each piece is well coated.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Basting the chicken with the glaze halfway through baking adds extra flavor.
7. Remove from the oven and let rest for 5 minutes before serving.

So, there you have it—a dish that’s juicy on the inside with a sticky, spicy-sweet crust that’s downright addictive. Serve it over a bed of fluffy rice or alongside some roasted veggies for a complete meal that’ll have everyone asking for seconds.

Parmesan Crusted Chicken Breasts

Kicking off our culinary adventure today, I’m thrilled to share a dish that’s become a staple in my kitchen—Parmesan Crusted Chicken Breasts. It’s a recipe that marries simplicity with elegance, perfect for those evenings when you’re craving something gourmet but don’t want to spend hours in the kitchen. I remember the first time I made this; the golden crust and juicy chicken won over my family instantly.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the crust:
  • 1 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp dried basil
• For the coating:
  • 2 large eggs
  • 1 tbsp water

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Season the chicken breasts evenly with salt and pepper on both sides.
3. In a shallow dish, whisk together the eggs and water to create an egg wash.
4. In another shallow dish, mix the Parmesan cheese, breadcrumbs, garlic powder, and dried basil to form the crust mixture.
5. Dip each chicken breast into the egg wash, ensuring it’s fully coated, then dredge in the crust mixture, pressing gently to adhere.
6. Place the coated chicken breasts on the prepared baking sheet and bake for 25-30 minutes, or until the crust is golden and the chicken reaches an internal temperature of 165°F (74°C).
7. Let the chicken rest for 5 minutes before serving to ensure the juices redistribute.

Creating this dish is as rewarding as it is delicious. The Parmesan crust adds a crispy, flavorful layer that contrasts beautifully with the tender chicken inside. Serve it alongside a crisp salad or over a bed of creamy mashed potatoes for a meal that’s sure to impress.

BBQ Chicken Breasts with Corn Salsa

After a long day of work, there’s nothing quite like firing up the grill to unwind. That’s exactly what I did last night, and the result was these juicy BBQ chicken breasts topped with a fresh corn salsa that’s bursting with summer flavors. It’s a simple dish that feels like a celebration, perfect for those evenings when you want something delicious without too much fuss.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1 cup BBQ sauce
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the corn salsa:
  • 2 cups corn kernels (fresh or frozen)
  • 1/2 cup diced red onion
  • 1/4 cup chopped cilantro
  • Juice of 1 lime
  • 1 tbsp olive oil
  • 1/2 tsp salt

Instructions

1. Preheat your grill to medium-high heat, about 375°F. This ensures the chicken cooks evenly without burning.
2. While the grill heats, brush the chicken breasts with olive oil and season both sides with salt and pepper. Tip: Letting the chicken sit at room temperature for 10 minutes before grilling helps it cook more evenly.
3. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Brush with BBQ sauce during the last 2 minutes of grilling for a sticky, flavorful glaze.
4. For the corn salsa, combine corn kernels, diced red onion, chopped cilantro, lime juice, olive oil, and salt in a bowl. Mix well. Tip: If using fresh corn, lightly grilling it first adds a smoky depth to the salsa.
5. Let the chicken rest for 5 minutes before slicing. This keeps the juices from running out when you cut into it.
6. Serve the grilled chicken breasts topped with the fresh corn salsa.

Ready to dig in? The smoky sweetness of the BBQ chicken pairs perfectly with the bright, tangy corn salsa, creating a dish that’s both hearty and refreshing. Try serving it over a bed of quinoa or alongside a crisp green salad for a complete meal that’s sure to impress.

Chicken Breasts with Mushroom Sauce

Yesterday, I found myself staring into the fridge, pondering what to make for dinner that felt both comforting and a bit fancy. That’s when I remembered this Chicken Breasts with Mushroom Sauce recipe—a dish that never fails to impress with its creamy, earthy flavors and tender chicken.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • Salt and pepper to taste
• For the mushroom sauce:
  • 1 cup sliced mushrooms
  • 1 tbsp butter
  • 1 garlic clove, minced
  • 1/2 cup heavy cream
  • 1/4 cup chicken broth
  • 1 tbsp chopped fresh parsley

Instructions

1. Preheat a skillet over medium-high heat and add 1 tbsp olive oil.
2. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for 5-7 minutes per side, or until golden brown and cooked through. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Remove the chicken from the skillet and set aside on a plate.
4. In the same skillet, melt 1 tbsp butter over medium heat. Add the sliced mushrooms and minced garlic, sautéing until the mushrooms are golden and soft, about 5 minutes. Tip: Let the mushrooms sit undisturbed for a minute to get a nice color.
5. Pour in 1/4 cup chicken broth to deglaze the pan, scraping up any browned bits with a wooden spoon.
6. Stir in 1/2 cup heavy cream and bring the sauce to a simmer. Let it cook for 2-3 minutes, or until slightly thickened. Tip: The sauce will continue to thicken off the heat, so don’t over-reduce it.
7. Return the chicken to the skillet, spooning the sauce over the breasts. Sprinkle with chopped parsley before serving.

Unbelievably creamy and rich, this dish pairs wonderfully with a side of mashed potatoes or steamed green beans for a complete meal. The mushrooms add a depth of flavor that makes the chicken sing, and the sauce is just divine.

Stuffed Chicken Breasts with Spinach and Cheese

Remember the first time I tried stuffed chicken breasts? It was a game-changer in my kitchen. The combination of juicy chicken, melted cheese, and fresh spinach made me realize how simple ingredients can create something extraordinary. Today, I’m sharing my go-to recipe that never fails to impress.

Ingredients

• For the stuffing:
  • 2 cups fresh spinach, chopped
  • 1 cup shredded mozzarella cheese
  • 1/4 cup cream cheese, softened
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • Salt and pepper to taste
• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C). This ensures even cooking and a perfectly golden exterior.
2. In a skillet over medium heat, heat 1 tbsp olive oil and sauté the minced garlic until fragrant, about 30 seconds. Tip: Don’t let the garlic brown to avoid bitterness.
3. Add the chopped spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and let it cool slightly.
4. In a bowl, mix the wilted spinach, mozzarella cheese, cream cheese, salt, and pepper. This will be your stuffing.
5. Carefully slice a pocket into each chicken breast, being careful not to cut all the way through. Tip: Use a sharp knife for clean cuts.
6. Stuff each chicken breast with the spinach and cheese mixture, then seal the opening with toothpicks.
7. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Season the chicken breasts with salt and pepper, then sear for 2-3 minutes on each side until golden brown.
8. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
9. Let the chicken rest for 5 minutes before removing the toothpicks and slicing. This keeps the juices inside.

Perfectly cooked, the chicken is juicy and flavorful, with a cheesy, spinach-filled center that oozes out with every bite. Serve it over a bed of roasted vegetables or alongside a crisp salad for a complete meal that’s as beautiful as it is delicious.

Chicken Breasts in White Wine Sauce

Craving something elegant yet comforting for dinner? I recently whipped up these Chicken Breasts in White Wine Sauce, and let me tell you, they’re a game-changer for weeknight dinners. The sauce is so luxurious, you’d think it took hours to make, but it’s surprisingly simple.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • Salt and pepper to taste
• For the sauce:
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 2 tbsp butter
  • 1 tbsp all-purpose flour
  • 1/4 cup heavy cream
  • 1 tsp dried thyme

Instructions

1. Season the chicken breasts with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the white wine and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
4. Reduce the heat to medium. Add the butter and flour, whisking continuously until the butter is melted and the mixture thickens slightly.
5. Stir in the heavy cream and dried thyme. Continue to cook for another 2-3 minutes, or until the sauce has thickened to your liking.
6. Return the chicken breasts to the skillet, spooning the sauce over them. Cook for an additional 2 minutes to heat through.

Great for a cozy dinner, this dish pairs wonderfully with mashed potatoes or steamed vegetables. The chicken is tender and juicy, while the white wine sauce adds a rich, velvety texture that’s simply irresistible.

Grilled Chicken Breasts with Avocado Salsa

Summer evenings call for something light yet satisfying, and that’s exactly what this grilled chicken with avocado salsa delivers. I remember the first time I made this dish; it was a hit at our backyard BBQ, and now it’s a staple in my summer recipe rotation.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
• For the avocado salsa:
  • 2 ripe avocados, diced
  • 1/2 cup diced red onion
  • 1 jalapeño, seeded and minced
  • 2 tbsp fresh lime juice
  • 1/4 cup chopped cilantro
  • 1/2 tsp salt

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. While the grill heats, rub the chicken breasts with olive oil, then season both sides with salt, pepper, and garlic powder.
3. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Avoid flipping the chicken more than once to get those perfect grill marks.
4. While the chicken cooks, combine the diced avocados, red onion, jalapeño, lime juice, cilantro, and salt in a medium bowl. Gently toss to mix. Tip: Adding the lime juice right away helps prevent the avocados from browning.
5. Once the chicken is done, let it rest for 5 minutes before slicing. This keeps the juices inside, making the chicken moist and flavorful.
6. Top each chicken breast with a generous spoonful of avocado salsa before serving. Tip: For an extra crunch, serve with a side of tortilla chips or over a bed of mixed greens.

Juicy grilled chicken paired with the creamy, tangy avocado salsa creates a dish that’s bursting with flavors and textures. It’s perfect for a quick weeknight dinner or to impress guests at your next gathering.

Chicken Breasts with Lemon Caper Sauce

Last week, I found myself staring at the clock, realizing I had less than 30 minutes to whip up something delicious for dinner. That’s when I remembered this quick yet elegant dish that never fails to impress. The tangy lemon caper sauce brings a bright flavor to the tender chicken breasts, making it a perfect weeknight meal that feels anything but ordinary.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
• For the sauce:
  • 1/4 cup chicken broth
  • 2 tbsp lemon juice
  • 2 tbsp capers, drained
  • 2 tbsp unsalted butter
  • 1 tbsp chopped parsley

Instructions

1. Season the chicken breasts on both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken breasts to the skillet and cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure even browning.
4. Remove the chicken from the skillet and set aside on a plate, covered with foil to keep warm.
5. In the same skillet, add chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Tip: These bits add incredible flavor to the sauce.
6. Stir in the capers and let the sauce simmer for 2 minutes to reduce slightly.
7. Reduce the heat to low and whisk in the butter until the sauce is smooth and glossy. Tip: Adding butter off the heat prevents the sauce from breaking.
8. Stir in the chopped parsley, then return the chicken to the skillet, turning to coat in the sauce.

Every bite of this dish offers a perfect balance of tangy and rich flavors, with the capers adding a delightful pop. Serve it over a bed of creamy mashed potatoes or alongside some steamed green beans for a complete meal that’s sure to delight.

One Pan Chicken Breasts with Vegetables

My weeknights are all about simplicity and flavor, and nothing spells that out better than a one-pan meal. Just last Tuesday, after a long day of shooting recipe videos, I threw together this dish, and it was a hit with the whole family. It’s the kind of recipe that makes you wonder why you’d ever dirty more than one pan.

Ingredients

• For the chicken and vegetables:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 2 cups broccoli florets
  • 1 cup sliced carrots
  • 1 cup sliced bell peppers

Instructions

1. Preheat your oven to 400°F (200°C). This ensures everything cooks evenly and gets those nice, crispy edges.
2. In a large bowl, toss the chicken breasts with olive oil, salt, black pepper, garlic powder, and paprika until evenly coated. Tip: Letting the chicken sit with the spices for 5 minutes before cooking enhances the flavor.
3. Heat a large oven-safe pan over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side until golden brown. Tip: Don’t move the chicken around too much while searing to get that perfect crust.
4. Remove the chicken from the pan and set aside. In the same pan, add the broccoli, carrots, and bell peppers. Sauté for 2-3 minutes just to start the cooking process.
5. Return the chicken to the pan, nestling it among the vegetables. Transfer the pan to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer to check doneness without cutting into the chicken.

What you’ll love about this dish is how the chicken stays juicy while the vegetables get just the right amount of crunch. Serve it straight from the pan for a rustic presentation, or plate it over a bed of quinoa for an extra protein boost.

Chicken Breasts with Creamy Dijon Sauce

Most evenings, I find myself staring into the fridge, wondering what to make for dinner that’s both quick and satisfying. That’s how this Chicken Breasts with Creamy Dijon Sauce came to be—a dish that’s become a weeknight hero in my kitchen.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 1 tbsp butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 2 tbsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup grated Parmesan cheese

Instructions

1. Preheat a large skillet over medium-high heat and add 1 tbsp olive oil.
2. Season 2 chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper.
3. Add the chicken to the skillet and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Don’t move the chicken around too much to get a nice sear.
4. Remove the chicken from the skillet and set aside on a plate.
5. In the same skillet, melt 1 tbsp butter over medium heat.
6. Add 2 minced garlic cloves and sauté for about 30 seconds, until fragrant.
7. Pour in 1 cup heavy cream, 2 tbsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk to combine. Tip: Keep the heat medium to prevent the cream from separating.
8. Simmer the sauce for 2-3 minutes, stirring occasionally, until it begins to thicken.
9. Stir in 1/4 cup grated Parmesan cheese until melted and smooth.
10. Return the chicken to the skillet, spooning the sauce over the top. Tip: Let the chicken simmer in the sauce for a minute to soak up all those flavors.
11. Serve hot, garnished with fresh parsley if desired.

The creamy Dijon sauce clings beautifully to the tender chicken, offering a perfect balance of tangy and rich flavors. Try serving it over a bed of steamed greens or alongside roasted potatoes for a complete meal that feels anything but ordinary.

Balsamic Glazed Chicken Breasts

Last week, I found myself staring at the clock, realizing I had less than 30 minutes to whip up something delicious for dinner. That’s when I remembered this balsamic glazed chicken recipe—quick, flavorful, and always a hit. It’s become my go-to for busy nights, and I bet it’ll become yours too.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the glaze:
  • 1/2 cup balsamic vinegar
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 clove garlic, minced

Instructions

1. Preheat your oven to 375°F (190°C). This ensures even cooking and a perfect glaze.
2. Season the chicken breasts with salt and pepper on both sides. Tip: Letting them sit for 5 minutes after seasoning enhances the flavor.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and sear for 3-4 minutes per side until golden brown. Tip: Don’t move the chicken around too much to get a good sear.
4. While the chicken cooks, whisk together balsamic vinegar, honey, soy sauce, and minced garlic in a small bowl.
5. Pour the glaze over the chicken in the skillet, turning the breasts to coat evenly.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Tip: Use a meat thermometer for accuracy.
7. Remove from the oven and let the chicken rest for 5 minutes before serving. This keeps it juicy.

Kind of magical how the glaze caramelizes in the oven, creating a sticky, sweet, and tangy coating that’s irresistible. Serve it over a bed of quinoa or with roasted veggies for a complete meal that’s as nutritious as it is delicious.

Chicken Breasts with Garlic Parmesan Cream Sauce

Nothing beats the comfort of a creamy, flavorful sauce draped over tender chicken breasts, especially after a long day. I remember the first time I tried making this dish; the aroma of garlic and Parmesan filled my kitchen, and I knew it was going to be a hit. Now, it’s a staple in my weeknight dinner rotation.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • Salt and pepper to taste
• For the sauce:
  • 2 tbsp butter
  • 4 garlic cloves, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano

Instructions

1. Preheat your skillet over medium heat and add 1 tbsp olive oil.
2. Season both sides of the chicken breasts with salt and pepper.
3. Add the chicken to the skillet and cook for 5-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Don’t move the chicken around too much to get a nice sear.
4. Remove the chicken from the skillet and set aside on a plate.
5. In the same skillet, melt 2 tbsp butter over medium heat.
6. Add 4 minced garlic cloves and sauté for about 1 minute, until fragrant. Tip: Be careful not to burn the garlic, as it can turn bitter.
7. Pour in 1 cup heavy cream, stirring constantly.
8. Add 1/2 cup grated Parmesan cheese, 1/2 tsp dried basil, and 1/2 tsp dried oregano. Stir until the cheese is melted and the sauce is smooth.
9. Return the chicken to the skillet, spooning the sauce over the breasts. Let simmer for 2-3 minutes to thicken the sauce. Tip: If the sauce is too thick, add a splash of milk to reach your desired consistency.

Unbelievably creamy and packed with flavor, this dish pairs wonderfully with steamed vegetables or over a bed of pasta. The garlic Parmesan cream sauce clings to every bite of the chicken, making each forkful irresistibly delicious.

Chicken Breasts Stuffed with Sun-Dried Tomatoes and Goat Cheese

After a long day of testing recipes, I stumbled upon a combination that’s now a staple in my kitchen—chicken breasts stuffed with sun-dried tomatoes and goat cheese. It’s a dish that feels gourmet but is surprisingly simple to make, perfect for impressing guests or treating yourself to a fancy dinner at home.

Ingredients

• For the stuffing:
  • 1/2 cup sun-dried tomatoes, chopped
  • 4 oz goat cheese, softened
  • 1 tbsp fresh basil, chopped
• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken.
2. In a small bowl, mix together the sun-dried tomatoes, goat cheese, and basil until well combined. This will be your stuffing.
3. Carefully slice a pocket into the side of each chicken breast, being careful not to cut all the way through. A sharp knife makes this easier.
4. Divide the stuffing evenly among the chicken breasts, pressing it into the pockets you’ve created.
5. Season the outside of each chicken breast with salt and pepper.
6. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and sear for 2-3 minutes on each side, or until golden brown.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Unbelievably tender and bursting with flavor, this dish pairs wonderfully with a crisp green salad or roasted vegetables. The creamy goat cheese and tangy sun-dried tomatoes create a harmony of flavors that’s hard to resist.

Chicken Breasts with Honey Mustard Sauce

Very few dishes strike the perfect balance between simplicity and flavor quite like chicken breasts with honey mustard sauce. I remember the first time I whipped this up on a whim, using whatever I had in the pantry, and it’s been a weeknight favorite ever since. The sweet and tangy sauce transforms the humble chicken breast into something truly special.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 1/4 cup honey
  • 2 tbsp Dijon mustard
  • 1 tbsp whole grain mustard
  • 1 tbsp apple cider vinegar
  • 1 clove garlic, minced

Instructions

1. Preheat your oven to 375°F (190°C). This ensures even cooking and a beautifully golden exterior.
2. Season the chicken breasts with salt and pepper on both sides. Tip: Letting the chicken sit at room temperature for 10 minutes before cooking ensures even cooking.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Add the chicken and sear for 3-4 minutes per side until golden brown. Tip: Don’t move the chicken around too much while searing to get that perfect crust.
4. While the chicken sears, whisk together honey, Dijon mustard, whole grain mustard, apple cider vinegar, and minced garlic in a small bowl.
5. Pour the honey mustard sauce over the chicken in the skillet, turning the chicken to coat evenly.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer to avoid overcooking.
7. Remove from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, ensuring moist chicken.

Rich in flavor with a slight crunch from the sear, this dish pairs wonderfully with roasted vegetables or a simple salad. The sauce, with its perfect balance of sweet and tangy, is so good you’ll want to drizzle it over everything on your plate.

Chicken Breasts with Creamy Garlic and Herb Sauce

Last weekend, I found myself staring at a pack of chicken breasts in my fridge, pondering how to turn them into something extraordinary without spending hours in the kitchen. That’s when I remembered this creamy garlic and herb sauce that never fails to impress. It’s simple, yet the flavors are so rich and comforting, making it a perfect weeknight dinner that feels a bit fancy.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 2 tbsp butter
  • 4 garlic cloves, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 cup grated parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper on both sides.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side, until golden brown. Remove chicken and set aside on a plate.
4. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute, until fragrant.
5. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer.
6. Stir in dried thyme, rosemary, and parmesan cheese until the cheese is melted and the sauce is smooth.
7. Return the chicken to the skillet, spooning some sauce over the top.
8. Transfer the skillet to the oven and bake for 15-20 minutes, until the chicken is cooked through (internal temperature should reach 165°F).
9. Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, ensuring moist chicken every time.

Velvety smooth and packed with flavor, this dish pairs wonderfully with steamed vegetables or over a bed of fluffy mashed potatoes. The sauce is so good, you’ll want to drizzle it over everything on your plate!

Chicken Breasts with Roasted Red Pepper Sauce

Wondering what to make for dinner that’s both impressive and surprisingly simple? I recently stumbled upon this Chicken Breasts with Roasted Red Pepper Sauce recipe during one of those ‘I have no idea what to cook’ evenings, and it’s been a game-changer. The combination of juicy chicken and the smoky, sweet sauce is something you’ll want to make on repeat.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 1 cup roasted red peppers, drained
  • 2 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/4 tsp salt
  • 1/4 tsp smoked paprika

Instructions

1. Preheat your oven to 375°F (190°C). This ensures even cooking and a perfectly juicy chicken breast.
2. Season the chicken breasts with salt and pepper on both sides. Tip: Letting the chicken sit at room temperature for 10 minutes before cooking ensures even cooking.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side until golden brown.
4. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Tip: Use a meat thermometer to avoid overcooking.
5. While the chicken bakes, blend the roasted red peppers, garlic, heavy cream, salt, and smoked paprika in a blender until smooth. Tip: For a smoother sauce, strain it through a fine mesh sieve.
6. Pour the sauce into a small saucepan and warm over low heat for 5 minutes, stirring occasionally.
7. Once the chicken is done, let it rest for 5 minutes before slicing. This keeps the juices inside.
8. Serve the sliced chicken with the warm roasted red pepper sauce drizzled on top.

Last night, I served this dish over a bed of creamy polenta, and the way the sauce mingled with the polenta was nothing short of magical. The chicken stays tender and moist, while the sauce adds a vibrant, smoky sweetness that elevates the whole dish.

Conclusion

We hope this roundup of 20 delicious chicken breast recipes from Food Network favorites inspires your next meal! Whether you’re in the mood for something quick, healthy, or indulgent, there’s a dish here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!